Apple Crisp

Apple crisp may be one of the simplest pleasures that you can whip up year round. Sort of like a crustless apple pie with a crumble topping, as delicious (if not better), requiring less work and making your kitchen as fragrant.

The secret is to picking the right kind of apple (s) to use that will yield the perfect sweet-tart balance and wont break up or get mealy when baked. Most supermarkets (or farmer markets ) offer an array of varieties to choose from. Choose apples that are firm, with no bruises or soft spots.

Some of my favorite apples for baking are Jonagold, Honeycrisp, Pink Lady, Braeburn, Fuji and Cortland. For this recipe, I am using a mixture of Gala (naturally sweet and keeps its shape throughout baking) and Golden Delicious (perfectly sweet and tart though won’t stay as firm). Don’t limit yourself to one variety. It’s nice to try new kinds or combining them together making a balance of sweet-tart flavor and a great texture.

With a pastry cutter or fork, mix until it resembles coarse crumbs. Add the oats and nuts. Using your hands, mix and squeeze it together until large clumps form. Chill it in the fridge while preparing the apples.

In another bowl, peel, core and cut the apples into large chunks of approximately 3/4 -inch thickness. Add lemon juice, cornstarch, sugar, cinnamon and water. You may add a little more sugar to the apples, if you like it on the sweeter side or if using tart apples like Granny Smith. Some apples are naturally sweet when baked that adding more sugar makes it cloyingly sweet. Toss it altogether and transfer to a 9-in round oven-safe dish (or another similar dish).

Spread the crumble topping evenly on top. If you prefer to use ramekins and serve them individually, you will have to cut down on the baking time.

Bake for about 45-50 minutes until the top is nicely browned and the apples are tender.

Best served warm with vanilla ice cream or whipped cream. Enjoy!

Apple Crisp

Author: www.eatdrinkbinge.com

Apple crisp may be one of the simplest pleasures that you can whip up year round. Sort of like a crustless apple pie with a crumble topping, as delicious (if not better), requiring less work and making your kitchen as fragrant. !The secret is to picking the right kind of apple (s) to use that will yield the perfect sweet-tart balance and wont break up or get mealy when baked. Most supermarkets (or farmer markets ) offer an array of varieties to choose from. Choose apples that are firm, with no bruises or soft spots. !Some of my favorite apples for baking are Jonagold, Honeycrisp, Pink Lady, Braeburn, Fuji and Cortland. For this recipe, I am using a mixture of Gala (naturally sweet and keeps its shape throughout baking) and Golden Delicious (perfectly sweet and tart though won’t stay as firm). Don’t limit yourself to one variety. It’s nice to try new kinds or combining them together making a balance of sweet-tart flavor and a great texture.

Ingredients

For the Apples:

3 lbs Apples, peeled, cored and cut into large chunks

1/2 Lemon, juice

1 Tbsp Sugar (Granulated or Brown)

1 Tbsp Cornstarch

Cinnamon Powder, a pinch

2 Tbsp Water

For the Crumb Topping:

1/3 cup Flour (All-Purpose or Whole Wheat)

1/4 cup Brown Sugar (Light or Dark)

6 Tbsp butter, cut into cubes, slightly softened

Salt, a pinch

1 cup Rolled Oats

1/2 cup Pecans or Walnuts, chopped (optional)

For Serving:

Vanilla Ice Cream (optional)

Instructions

Preheat oven to 350 degrees Fahrenheit.

In a bowl, combine flour, brown sugar, salt and butter.

With a pastry cutter or fork, mix until it resembles coarse crumbs. Add the oats and nuts. Using your hands, mix and squeeze it together until large clumps form. Chill it in the fridge while preparing the apples.

In another bowl, peel, core and cut the apples into large chunks of approximately 3/4 -inch thickness. Add lemon juice, cornstarch, sugar, cinnamon and water. You may add a little more sugar to the apples, if you like it on the sweeter side or if using tart apples like Granny Smith. Some apples are naturally sweet when baked that adding more sugar makes it cloyingly sweet. Toss it altogether and transfer to a 9-in round oven-safe dish (or another similar dish).

Spread the crumble topping evenly on top. If you prefer to use ramekins and serve them individually, you will have to cut down on the baking time.

Bake for about 45-50 minutes until the top is nicely browned and the apples are tender.